More Yummm!

More Yummm!

Mini Peppermint Frozen Cheesecake

Prep.
Time

20

Min

Cook
Time

0

Min

Total
Time

20

Min

Introduction

Cheesecake can still be decadent without being fattening! Try this lighter version of a classic dessert by replacing ⅔ of the cream cheese with protein-packed Lowfat Plain Muuna cottage cheese

Ingredients

  • 1 ⅓ cup Chocolate wafer cookie crumbs
  • 4 Tbsp. Butter, melted
  • 1 16oz. Container Lowfat Plain Muuna cottage cheese
  • 1 8oz. Package cream cheese, softened
  • 1 tsp. Peppermint extract
  • ½ cup Powdered sugar
  • Red food coloring gel (optional)
  • ½ cup Peppermint candy pieces (optional)

Instructions

1. Place 12 cupcake liners into a cupcake pan.

2. Combine chocolate cookie crumbs with melted butter in a bowl and stir.

3. Add one Tbsp. of the cookie mixture into each cupcake liner and press down to form a crust.

4. Add the cottage cheese, cream cheese, peppermint extract, and powdered sugar to the food processor and pulse until smooth (about 5 minutes).

5. Spoon the cottage cheese mixture into the cupcake liners, on top of the crust, until filled.

6. Dip a toothpick into the gel food coloring and swirl a pattern on top of each “cheesecake.”

7. Cover the cupcake pan with plastic wrap or aluminum foil and freeze for at least 4 hours.

8. To serve, take each “cheesecake” out of the pie pan and peel off the cupcake liner and sprinkle with peppermint candy pieces. Note: Take out of the freezer about 15 minutes before ready to serve so that they are not frozen solid.

Nutrition Facts

Recipe Makes: 12 Servings
Calories: 249
Protein: 7 g
Carbohydrates: 26 g
Fat: 13 g
Fiber: 0.4 g

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